Speedy Chicken Tikka Masala
with Basmati Rice and Spinach
Allergens:
Milk
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Preparation Time10 minutes
Cooking time15 minutes
DifficultyEasy
Ingredients
serving amount
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
150 grams
Basmati Rice
240 grams
Diced British Chicken Breast
40 grams
Baby Spinach
Not included in your delivery
150 milliliter(s)
Water for the Curry
½ tsp
Sugar
20 grams
Butter
Nutritional information
Energy (kJ)2973 kJ
Energy (kcal)711 kcal
Fat28.2 g
of which saturates13.9 g
Carbohydrate70.3 g
of which sugars7.8 g
Protein41.6 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Kettle
•Large Saucepan
•Colander
•Large Frying Pan
Instructions
1
- Boil a half-full kettle.
- While it boils, pop a frying pan on medium-high heat.
- Add the tikka masala paste, tomato puree, creme fraiche, chicken stock paste, water and sugar (see pantry for both). Stir to combine and bring to the boil.
- Next, pour the boiled water into a saucepan with 0.25 tsp salt on high heat. Boil the rice, 10-12 mins.
2
- Meanwhile, stir the chicken into the frying pan. Bring to the boil and lower the heat.
- Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Once the rice is cooked, drain, pop back in the pan and cover.
3
- When the chicken is cooked, add the spinach in handfuls so it’s piping hot, 1-2 mins.
- Remove from the heat. Stir in the butter (see pantry) until melted.
4
-
Share the rice and curry between your bowls.
-
Enjoy!
